| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Cake; sponge cake or |
|
|
; genoise baked in an |
|
|
; 8-inch loaf pan |
| 1/2 |
ga |
Chocolate or coffee ice cream softened; About |
|
|
; just enough so you can shape it |
| 1/2 |
c |
Dry cherries or candied fruit; optional |
| 4 |
|
Egg whites; about 1/2 cup |
| 3/4 |
c |
Granulated sugar |
| 1/2 |
ts |
Cream of tartar |
| 1 |
pn |
Salt |
INSTRUCTIONS
Cut a piece of cardboard the size of the cake. Wrap in aluminum foil.
Set aside. Line the loaf pan with plastic wrap so it hangs well out
over the edge. (The plastic wrap will be used to help lift the ice
cream and cake loaf from the pan when it comes time to frost with
meringue, bake and serve.)
Spoon the ice cream into the loaf pan. Scatter the dry cherries or
candied fruit, if you are using, as you layer the ice cream into the
loaf pan. Press down on the ice cream to make it as even as possible.
Fill the pan about 3/4 full or to within 1-inch of the top edge of
the loaf pan. Place one slice of cake on the ice cream. Place the
cardboard on top. Bring the pieces of plastic wrap up over the top of
the ice cream loaf to cover, then place in the freezer. The Baked
Alaska may be prepared up to two weeks ahead to this point and stored
in the freezer before serving.
About 30 minutes before you plan to serve the dessert, place the ice
cream loaf in the refrigerator to temper slightly if it is very firm.
Turn on your broiler.
Place the egg whites and sugar in the bowl of an electric mixer.
Whisk to combine. Place the bowl over a pan of simmering water. Whisk
gently until sugar dissolves completely (there should be no gritty
feeling when you rub some of the mixture between your thumb and index
finger), and the egg whites are uniformly hot (about 130 degrees).
Remove the bowl from the pan and return to the electric mixer. Whip on
medium speed until the meringue is cool and increased in volume. It
should be stiff but not dry and lumpy.
Unmold the ice cream loaf onto an oven proof serving platter. Top the
loaf with another slice of the cake. Frost the cake with the meringue
about 1-inch thick. Seal the ice cream loaf completely with meringue.
Use a pastry bag fitted with a star tip to pipe additional meringue
along the edges for a decorative effect.
Immediately place the cake in the oven. Watch the meringue very
closely. As it browns, move the pan so that it colors evenly. It
should bake no more than 5 or 6 minutes.
Serve at once with red fruit or caramel sauce.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9213
Converted by MM_Buster v2.0l.
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